Bubble and Squeak

Bubble and Squeak. A time honoured leftover tradition after a Sunday roast dinner or Holiday meal. This “no rules” recipe also comes with a couple of fresh suggestions to make it even better.

Bubble and Squeak. Leftovers to love.

Originally published Jan 2021.

People from the UK & Ireland are always surprised to find that we also still use the term “Bubble and Squeak” here in Newfoundland. Many Newfoundlanders grew up eating Bubble and Squeak as a Monday staple meal using the leftovers from Sunday dinner.

Often fried in rendered fat back pork, the leftovers made a one-pan hash.  Bubble and Squeak incorporated any leftover potatoes, vegetables, salt meat, or anything else that could be thrown in.

There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!

If I’m serving it to guests, I like to take a more structured approach so that it presents well on the plate.

I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown.

Bubble and Squeak. Leftovers to love.

Cabbage is a pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic so that it wilts and cooks along with them.

The addition of fresh cabbage really lifts the dish, in my opinion. It also provides a needed burst of colour to make it even more tempting to the eye.

A Bubble and Squeak flavour boost.

One other thing I often do before sauteing the garlic and onions, is to crisp cook bacon. This is delicious added right at the end or crumbled and sprinkled on when serving.

A post-Christmas Bubble and Squeak can be a great treat for Boxing Day, especially if there’s leftover turkey gravy to pour on. If you’re hosting a weekend brunch, serve this tempting hash with a poached or over-easy egg on top. Delicious!

Looking for tasty chicken dinner ideas? Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.

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Yield: As many as leftovers allow.

Bubble and Squeak

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Bubble and Squeak. A time honoured leftover tradition after a Sunday roast dinner or Holiday meal. This "no rules" recipe also comes with a couple of fresh suggestions to make it even better.

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Ingredients

• ¼ to ½ cup butter (depending on how many you are serving. Judge for yourself.)
• 1 onion, diced fine
• 3-4 cloves garlic
• Shredded cabbage (if not using previously cooked)
• Cooked chopped vegetables; carrot, turnip, parsnip, potatoes, cabbage.
• Leftover dressing (stuffing)
• Diced leftover turkey, beef, chicken, pork or whatever's on hand

Instructions

1. There is no right or wrong way to make Bubble and Squeak. If you want to throw everything in the pan with some butter and fry it, turning it occasionally until you get some brown crispy bits, that’s perfectly fine. Enjoy!
2. If I’m serving it to guests, I like to take a more structured approach so that it presents well on the plate. I begin by cooking the onions and garlic in the butter over medium heat until they soften but do not brown.
3. Cabbage is a pretty essential ingredient to Bubble and Squeak, so if I have not cooked it previously, I add about 2 cups of shredded cabbage to the pan with the onions and garlic so that it wilts and cooks along with them.
4. Remove this combination from the pan temporarily and add a little more butter if necessary.
5. Dice the leftover potatoes and cook them in the butter until they get some good color on some of the sides, turning them occasionally. I find this makes a great base for the hash.
6. Add the onion and garlic mixture back to the pan along with all the other ingredients you are using and cook over medium high heat.
7. Turni the hash every few minutes until the hash is hot and with plenty of browned edges on the potatoes and vegetables. Serve immediately with leftover gravy if you have it.

Notes

One other thing I often do before sautéing the garlic and onions, is to crisp cook bacon. This is delicious added right at the end or crumbled and sprinkled on when serving.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 436Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 103mgSodium 204mgCarbohydrates 45gFiber 7gSugar 6gProtein 32g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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